In a food processor, combine butterbeans, tahini, garlic, lemon juice, olive oil, cumin, salt, and black pepper. Blend until smooth and creamy. If it's too thick, add a little water to reach desired consistency.

Pickle the Vegetables

Prepare Pickling Brine

In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil until sugar dissolves.

Pickle the Vegetables

Place the chopped carrots, cucumbers, and red onions in a jar and pour the hot pickling brine over them. Let it cool, then refrigerate for at least 1 hour before serving.

Make Lemon Oil

Combine Ingredients

In a small bowl, mix the olive oil and lemon zest together. Let sit for at least 15 minutes to allow flavors to meld.

Grill the Bread

Prepare Baguette

Slice the baguette into 1/2 inch pieces. Brush both sides with olive oil.

Grill

Heat a grill or grill pan over medium heat. Grill the bread slices for about 2-3 minutes on each side until toasted and golden.

Serve

Plate the Dish

Serve the butterbean hummus on a plate, drizzle with lemon oil, and accompany with pickled vegetables and grilled bread.